Photo: JasonTromm

Any member of the parrot (or parakeet) family is your best bet but before you rush out to your nearest pet store, you’ll need both time and money to spare; feathered friends require a huge amount of commitment and investment. Costing anywhere between $20 (a baby budgie) to $5,000 (a mature macaw), birds have a much longer lifespan than the average pet and some larger species will even outlive their owners.

They can also be loud and messy creatures and like a small child, will crave attention.

Photo: M e d a

The only way to be 100% sure that you are getting a bird that will talk is to buy a bird that already talks. However, mature animals may have existing behavioural problems (like an unruly adolescent) and this isn’t a good start for the novice. It’s probably best to look for a hand-fed baby so you can teach it yourself from scratch; this will not only be a great way to bond, but also improve chances that he or she will speak.

As there are several hundred different species of parrot, it’s important you do some research to find out which one suits your personality and lifestyle. Although bigger birds make impressive pets, they can be more stubborn and moody and are not the best choice for a starter bird.

Once you’ve made a decision, look for a reputable breeder or supplier. Parrots are delicate creatures– even a healthy looking specimen might be carrying some sort of disease. Buy from someone you can trust.

Key species that have the ability to ’speak’ include:

African Greys:

Known for their extensive vocabulary and cognitive skills, these are highly esteemed among the parrot family.

Amazons:

Have a good reputation thanks to their outstanding talking ability and make a reliable pet.

Budgies:

Small, affectionate and attractive, budgies are a great budget buy. With an average lifespan of 8 – 10 years, they may take a little more effort to train but can become incredibly proficient talkers.

Cockatiels:

Originally from Australia, cockatiels are the smallest member of the Cockatoo family. Known for their excellent whistling and imitation skills, with love and attention, they’ll take on an extensive vocabulary.

Conures:

What Blackbeard would’ve had, these come in an array of colours and are the joker of the pack. They are prone to the occasional screeching outburst and can nip but they love to play and cuddle and can make very rewarding pets.

Macaws:

One for the more experienced owner, Macaws have an excellent talking ability and form a strong bond with humans. They do require constant training to keep them under control and stop them from being excessively loud.

Quaker Parrots:

Their dull exterior hides a fantastic personality. Quakers can be impressive talkers and are capable of using words within 6 months. Their reasonable price and life expectancy makes them an excellent choice.

Ringneck Parrots:

Ringnecks are also a good option as they speak clearly and have attractive plumage.

Now comes the tricky bit: training.

Photo: Dawn Endico

Using the bird’s name or a few easy words to start (”hello”, “goodbye” and “peek-a-boo” are popular though rather unoriginal), speak enthusiastically in a happy and positive tone. Watch the parrot’s reaction and whichever word gets the most response, make that your first training word.

Birds learn to mimic through repetition so repeat the word as often as possible. Bear in mind that some birds can take months or even years to say their first word.

If you don’t think you are getting anywhere, try whistling as many birds find this easier than speech. Also, listen out for your bird mimicking the environmental sounds around your home, such as the telephone, doorbell, and alarm.

Confidence is also important in encouraging the bird to speak; if it feels unsafe, it won’t want to attract attention. Many parrots are shy and will prefer to talk when humans aren’t present so try moving the cage to a more protected area. On the other hand, another human often stimulates speech as the bird will compete for the owner’s attention.

If the bird is making unpleasant sounds or lots of noise, it may be unhappy. Like a child, pets need a good diet, a clean and safe place to live, toys to play with, and human interaction. Improve the environment and spend time training the bird to use more appropriate sounds.

Once the bird has mastered imitative speech, it’s time to move on to responsive speech, where you teach the bird to answer questions. While this takes a lot of practice and patience, the results are obviously pretty cool. But be warned: this can take years.

Whatever the clerk in the pet store tells you, there is NO guarantee your bird will ever talk. Birds need huge amounts of love, patience, and training. Even if yours never speaks a word (and some never will), don’t be disappointed. With all that time spent together, you’ll have made an intelligent and interesting (albeit silent) companion. At least they’ll agree with everything you say.

Community Connection:

Traveling with your pet? Check out our 10 tips for traveling with pets here.

Photo: Brendita21

The Other Raw Fish Dish

Cooking raw fish in citrus juice is at the heart of one of South America’s most popular dishes, Ceviche. This centuries old technique uses the acid from lime/lemon juice to cure or ‘cook’ the fish. Often served as a starter or a light lunch, it’s a refreshing and tasty meal and renowned as a very good hangover cure (first hand experience also confirms this).

Ceviche has many different forms across Latin America and the Caribbean and each country has its own distinctive take using local ingredients. They all involve either fish, shellfish, squid or octopus being marinated in either lemon or lime juice.

In Ecuador and Peru, the shellfish is seared for 20-30 seconds in order to intensify and improve the flavour before marinating. It is then served with toasted corn or sweet potato. In Panama, ceviche is served with crackers or little pastry shells called “canastitas”. In Mexico, it often is accompanied by tacos and guacamole.

Photo: thousandflavors

Important Cooking Tips

1) The one most important factor to remember is that you must use fresh ingredients.
2) Ceviche needs to be made and eaten the same day.
3) Bear in mind what fresh fish is readily available; look for what is in season.
4) Buy your fish from a reputable source. Your local fishmonger or fish counter knows more about their own produce and will know what’s best. Do not risk making ceviche with pre-packaged fish.
5) Always use a non-reactive (i.e. not metal) bowl/dish so that you avoid any metallic after taste.
6) Don’t over-marinade the fish. If left for longer than 4 hours, the acidity will overpower the dish.

Photo: GerberBabyTalk

Mexican-style Fish Ceviche – 4 servings

400g of firm, fresh fish fillets (snapper, sea bass, halibut), cut into slices on the diagonal
50ml cup of freshly squeezed lime juice (2-3 limes)
50ml cup of freshly squeezed lemon juice (2 lemons)
1/2 purple onion, finely diced
3-4 freshly peeled, seeded, and chopped tomatoes
1 jalapeño, seeded and finely diced
2 tbsp fresh coriander/cilantro, chopped finely
Salt, pepper and Tabasco to taste

Put the slices of fish in a glass/non-reactive dish. Mix together the juices, onion, tomatoes and jalapeño and pour this over the fish, ensuring it is covered. Put some cling film over the dish and refrigerate for 2-3 hours. Season to taste with salt, pepper and Tabasco and serve with warm tacos, tostadas or tortilla chips.

Photo: rudygiron

Ecuadorian-style Shrimp Ceviche – 4 servings

150ml orange juice
100ml freshly squeezed lime juice (4-5 limes)
50ml tomato juice/passata
500g shrimp, peeled and cleaned
1 large fresh tomato, peeled and seeded
2 jalapeño peppers, roasted peeled and seeded
2 red peppers, roasted peeled and seeded
1/2 white onion
Sugar, salt and Tabasco to taste

Grill the tomato, peppers and onion under a high heat until they are blackened. Put them into a plastic bag and when cooled, remove the skins. Sear the shrimp in a frying pan / grill over a high heat for 20-30 seconds. Plunge into cold water.

Blend together the roasted vegetables with the juices (orange, lime and tomato) and pour the sauce over the drained shrimp in a freezer-proof container. Cover and chill for 25-30 mins in the freezer. Serve with toasted corn or ‘chifles’ (plantain chips) and a green salad.